LE PANNA COTTA
World cuisine
•
€€
2024
Recommended
•
2024
A must-see address offering dishes with Mediterranean influences.
Here we are in good hands with a boss who was inducted by the Disciples of Escoffier, a cooking teacher at the island's hotel school. With his chef's hat, his wife Emmanuelle and his Mediterranean influences, Fabien, a recognised chef, is a pastry chef, cook, confectioner, chocolate maker and ice cream maker who has something to say on the plate. For starters, he concocts a potato charlotte with foie gras and caramelized onions. What's next? A piece of beef with liquorice and mentholated courgettes or a crispy goat's cheese with honey. A must-try.
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Members' reviews on LE PANNA COTTA
3.8/5
8 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Dusty and pretentious restaurant. The price is not justified in sight of the service (covered not changed, dishes half-cooked, rum of poor quality, a good part of the carte not available...). Avoid.
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Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
With my opinion better table Mayotte. In a friendly setting and pleasant welcome, a kitchen innovente exit of the imagination of the chef.
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A very warm welcome, a chef available, a cuisine of excellent quality and a visual and sound setting very pleasant: Panna Cotta restaurant is a must for that is passage Mayotte. Special mention for the fish pariades, the Tartars, hammered it cotta red fruit and punch coconut house!
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